The Fourth of July is the most American of all American celebrations, distinguished by fireworks, block parties and unbridled patriotism. While gathering RSVPs from your family and friends for your annual backyard get-together, putting together a crowd-pleasing menu is essential. This year, instead of serving the typical ribs or pulled pork, surprise your guests with a revitalized menu. I’ve crafted a selection of my grilling favorites that are sure to put a delicious spin on your July Fourth celebration.
Whether you are a culinary expert or a beginner on the grill, my Hokkaido Marinated Rib-Eye Steak delivers a powerful combination of sweet and tangy flavors.
Hokkaido Marinated Rib-Eye Steak
Marinade for 1 14-ounce rib-eye steak
Ingredients:
¼ cup soy sauce
2 ounces brown sugar
¼ cup sake (Japanese rice wine)
¼ cup teriyaki sauce
1 clove garlic, crushed
Directions:
Blend all ingredients in a blender until the sugar is dissolved. Place the rib-eye steak and marinade in a zip-close bag for 25 minutes.
Place the steak on the grill, and cook each side for 8 minutes. If the marinade drips and causes the flame to flare too high, simply douse the flame with a spray bottle.
For a more intense flavor, baste the steak with the remaining marinade every 2 minutes, allowing it to caramelize on the steak.
Salmon might be considered an outsider on the typical barbecue menu, but bring exotic color and taste to the entree with my Tangy Pineapple BBQ Sauce.
Grilled Salmon Fillet With Tangy Pineapple BBQ Sauce
Recipe for 1 10-ounce salmon fillet
Ingredients:
6 ounces tomato ketchup
1 large roasted, peeled, deseeded jalapeno
4 ounces canned pineapple chucks and juice
2 tablespoons apple-cider vinegar
3-5 ounces brown sugar
2 teaspoons molasses
Pinch of chili powder
Pinch of ground cinnamon
Salt and pepper to taste
Directions:
Blend all ingredients together in a small pot, and bring to a boil, stirring often. When the sauce reaches boiling, turn the temperature down to a low heat, and simmer for 5 minutes.
Heat the grill, and brush the grill bars with oil. Season the salmon with salt and pepper to taste.
Place the salmon on the grill, and let it cook for 6-7 minutes, allowing a crust to form. After the crust has formed, the salmon can be turned over with a spatula.
Spoon on marinade every minute for the next 5 minutes. After removing the salmon from the grill, cover the filet with the remaining barbecue sauce.
Get festive by pairing my Orange and Honey Dijon Glaze Brats with my Roast Corn Black Bean Salsa for an unexpected, yet enticing, dish.
Orange and Honey Dijon Glazed Brats
Recipe for 5 3-ounce brats
Ingredients:
¼ cup orange juice
2 tablespoons Dijon mustard
½ cup honey
Directions:
Mix all ingredients together in a pan, and bring to a boil. Turn the heat down to a slow simmer.
Place the brats on the grill, and brush with the marinade every 2 minutes. After 7 minutes, turn the brats to their other side to cook evenly. Serve with the remaining Orange Honey Glaze.
Roast Corn Black Bean Salsa
Recipe for 2 portions
Ingredients:
7 ounces canned black beans
10 ounces roasted corn kernels
1 chopped scallion
1 ounce chopped red onion
2 teaspoons chopped cilantro
Salt and ground pepper to taste
2 ounces mayonnaise
2 teaspoons sweet pickle relish
Directions:
Mix all ingredients together, and season to taste.
Garnish the bowl with the chopped scallion.
These recipes will generate compliments on your exemplary culinary skills and have Uncle Sam’s taste buds smiling. Happy cooking!
Chef David Goldwhite, who is a native of London and a self-proclaimed “passionate lover of the culinary art,” has worked in Australia, Paris, Israel and New York City. He previously served as the personal chef for the royal family of Jordan and currently oversees Gilley’s, Trophy’s Bistro and the Oak Tree Lounge and Coffee Cafe at the Choctaw Casino Hotel-Pocola in Oklahoma. For more information about Goldwhite or the Choctaw Casino Hotel-Pocola, visit www.choctawcasinos.com/choctaw-pocola.